Eggs Benedict Casserole

If cooking individual servings of eggs Benedict isn’t possible for a big brunch party (who has time to poach all those eggs?), try this casserole on for size. It’s got all the elements—toasted English muffins, hollandaise, smoky Canadian bacon—in an easy-to-make dish.

Casey Barber

Eggs Benedict Casserole

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    Ingredients

    1 package 6 English muffins 1/4 teaspoon smoked paprika
    1/4 pound Canadian bacon or smoked, uncured ham steak, cut into 1/2-inch cubes 2 large egg yolks
    3 large eggs 1 tablespoon freshly squeezed lemon juice
    1 cup whole milk 1 tablespoon water
    1/2 cup heavy cream 6 tablespoons unsalted butter, cut into 1/2-inch cubes
    3/4 teaspoon kosher salt, separated 1/4 teaspoon paprika
    1/2 teaspoon freshly ground black pepper, separated

    directions

    Prep: 15 min Total:
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    • 1

      Preheat the oven to 375F.

    • 2

      Split the English muffins in half and place cut side-up on a large baking sheet. Toast in the oven until golden brown.

    • 3

      Cut the toasted muffins into 1-inch cubes. Toss the muffin cubes in a 9-inch glass or ceramic baking dish with the Canadian bacon to combine.

    • 4

      Whisk the eggs, milk, cream, 1/2 teaspoon salt, 1/4 teaspoon pepper and smoked paprika in a medium mixing bowl. Pour evenly over the muffins and ham, then cover the casserole with foil.

    • 5

      Bake for 35-40 minutes until the casserole is firm and bubbling, then uncover and bake for 10 minutes more.

    • 6

      Once the casserole is uncovered for the final minutes of baking, make the hollandaise: whisk the egg yolks, lemon juice, and water together in a 2-quart high-sided saucepan over low heat. Add the butter 1 cube at a time, whisking constantly and removing the pan from the heat as needed to make sure the eggs don’t overcook.

    • 7

      When the butter is fully incorporated, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, then sprinkle lightly with 1/4 teaspoon paprika.

    • 8

      Serve the casserole with hollandaise sauce on the side or drizzled over each serving.

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